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Mixed Dal or Lentil

Mixed Dal/Lentil With Mango Ginger Or Amada/Panchmel Dal

Sujata Roy
Mixed dal or panchmel dal with mango ginger or amada. A very flavourful and delicious dal to serve with steamed rice.This lightly spiced and aromatic dal with steamed rice is a comfort food for summer.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 People

Equipment

  • 1 Bowl
  • 1 pressure cooker
  • 1 Wok or Pan
  • 1 Spatula
  • 1 laddle 

Ingredients
  

  • 1/8 cup Moong dal or split yellow lentil
  • 1/8 Cup Arhar dal or toor dal/ split pigeon peas
  • 1/8 Cup  Chana dal or Bengal gram
  • 1/8 Cup Udad dal or split and skinned black gram
  • 1/8 Cup Masoor dal or red lentil
  • 3 tbsp Mango ginger or amada Peeled and grated
  • 1 Inch Ginger  Chopped 
  • 1 Tomato  Chopped 
  • 2 tsp Panch phoran
  • 1 Dry red chilli
  • 1/4 tsp Hing or asafoetida Optional 
  • 1 Large Onion  Finely chopped
  • Salt 
  • 1/2 teaspoon tsp  Turmeric powder
  • 2 Green chilli Slit 
  • 2 tbsp  cilantro or coriander leaves Chopped 
  • 2 tbsp  Mustard oil

Instructions
 

  • Rinse all the lentils or dal well and soak in sufficient water for 15-20 minutes. Peel, wash and grate the mango ginger or amada. Drain the water and boil the dal with grated mango ginger or amada in a pressure cooker with 2 or 2&1/ cup water till dal becomes soft. Or reduce the flame after one whistle and pressure cook on simmer for 20-25 minutes. Let the pressure settle down on its own.
  • Grind the ginger and tomato. You can use grated ginger and finely chopped tomato but I like to use these smooth paste. Also peel wash and chop the onion.
  • Heat oil in a pan or wok. Add panch phoran and dry red chilli. If you want your dal more spicy break the dry red chilli before adding.
  • When seeds starts to splutter add chopped onion. Fry till onion starts to change it’s colour. Now add ginger tomato paste. Mix well.
  • Add salt and turmeric powder. Saute for a minute. Add hing or asafoetida if using and saute till oil leaves the sides.
  • Add mango ginger mixed boiled dal and mix well. Add two cup water, two slit green chili and chopped cilantro or coriander leaves. Mix and let it cook till you get your desired consistency. I like this dal semi thick. You can make thick or thin according to your choice.
  • Keep stirring in regular interval. When you get your desired consistency, taste and adjust salt.
  • Remove from heat and garnish with cilantro or coriander leaves. Serve hot with steamed rice,some potato fry or aloo bhaja and any dry vegetables.

Video

Notes

  1. You can also make this dal without onion. Follow the same recipe and omit onion. Also, reduce the amount of oil if you are not using chopped onion.
  2. This dal can be made with only moong or masoor dal instead of mixed dal.
  3. To make gluten-free skip hing or asafoetida.
  4. Add less or more chili according to your spice tolerance.
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